Light Egg Salad Wraps

Egg salad, made with some tofu to reduce fat and cholesterol, is the perfect base for delicious sandwiches with a variety of chopped vegetables.

Serves: 12Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 12

Ingredients

4 large eggs

1 package (12 oz.) firm tofu, drained

⅓ cup chopped green onions

4 stalks celery, chopped

½ cup low-fat yogurt

½ cup light whipped salad dressing

¼ cup Dijon mustard

⅓ cup skim milk

½ tsp. salt

⅛ tsp. cayenne pepper

2 cups chopped grape tomatoes

12 whole wheat tortillas (10")

Directions

Step 1

Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. When water boils furiously, remove from heat, cover pan, and let stand for 15 minutes. Drain eggs and run cold water into the pan until the eggs are cold. Crack eggs under water, then peel gently. Chop hard-boiled eggs.

Step 2

Drain the tofu by pressing between paper towels; crumble into large bowl. Add eggs, green onions, and celery and toss gently.

Step 3

In small bowl combine yogurt, salad dressing, mustard, milk, salt, and cayenne pepper and mix well. Add to egg mixture and stir gently to coat. At this point mixture can be refrigerated for up to 24 hours. When ready to eat, fold in grape tomatoes, then make wrap sandwiches with the tortillas.

Nutrition Information

Amount per serving

Calories

200

Total Fat

8g

Saturated Fat

3g

Cholesterol

60mg

Sodium

490mg

Total Carbohydrate

24g

Dietary Fiber

5g

Sugars

4g

Protein

10g

Recipe Information

Serves: 12

Ingredients

4 large eggs

1 package (12 oz.) firm tofu, drained

⅓ cup chopped green onions

4 stalks celery, chopped

½ cup low-fat yogurt

½ cup light whipped salad dressing

¼ cup Dijon mustard

⅓ cup skim milk

½ tsp. salt

⅛ tsp. cayenne pepper

2 cups chopped grape tomatoes

12 whole wheat tortillas (10")

Directions

Step 1

Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. When water boils furiously, remove from heat, cover pan, and let stand for 15 minutes. Drain eggs and run cold water into the pan until the eggs are cold. Crack eggs under water, then peel gently. Chop hard-boiled eggs.

Step 2

Drain the tofu by pressing between paper towels; crumble into large bowl. Add eggs, green onions, and celery and toss gently.

Step 3

In small bowl combine yogurt, salad dressing, mustard, milk, salt, and cayenne pepper and mix well. Add to egg mixture and stir gently to coat. At this point mixture can be refrigerated for up to 24 hours. When ready to eat, fold in grape tomatoes, then make wrap sandwiches with the tortillas.